What can you do with just five minutes? Actually, way more than you think! Introducing Food52 in 5: your cheat sheet for speedy, delicious recipes, fun mini projects, and more.
Nothing can stay clean forever, and that’s ok. That’s why we have soap and sponges and hands. But if you’re someone who prefers their pans on the polished end of the spectrum, there are a few things you can do to make that dream a reality, with less elbow grease (and in less time) than you might expect.
So grab your dirtiest pan and
will it scrub it to cleanliness...using some of our tried-and-true tips. Hint: Adjust your scrubbing material to your pan’s degree of dirtiness. And channel your inner Madonna because when you’re done here, everything’s going to be shiny and new.
Somewhere between the fried eggs, the sautes, the simmering onions, and the grilled cheese that you left on a bit too long, that enamel finish can start to lose its luster.
As for those charred aluminum baking pans, don’t fret. They may appear a little worse for wear, but that doesn’t mean they have to stay that way.
Maybe no cooking surface makes a char, smudge or swipe more obvious than a glass baking dish. A few gos in the oven too many, and you’ll find yourself stuck with glass that looks like it was given an unfortunate tattoo.
Maybe a well-meaning dinner party guest put your cast iron skillet away without drying it, or maybe you’ve just seared one too many steaks. Whether you’re battling rust or crust, no cast iron pan is beyond saving.
Ah, copper, the stallion of kitchen cookware. It’s shiny and bold and not as hard to maintain as you might expect. If you’ve got a minute, here's how to take care of that tarnish.
How do you make something shine in no time? Tell us your tricks in the comments.